Lemon-in-Oil Pickle Recipe

by Annamma Philipose

Lemon-in-Oil Pickle Recipe


• 1 Kg Lemons

• 250 Grams Salt

• 120 Grams Whole Fresh Red Chilies

• 1/2 Litre Mustard Oil

• 60 Grams Methi Seeds

• 2 Big Pieces Of Asafetida

• 4 Teaspoons Red Chili Pepper

• 1/2 Kg Ginger

• 30 Grams Mustard Seeds

• 1 Cup Lemon Juice


• Cut each lemon into four pieces and add salt to it.

• Keep the mixture in an airtight jar for 1 week.

• Heat the oil, add mustard seeds.

• When splutters, add asafetida, chili powder and stir well.

• Add red chilies and ginger and fry for 5 mins.

• Mix methi seeds and fry for 5 mins.

• Grind this mixture in the mixer.

• In a big bowl, pour the lemon pieces and mix the grinded spices.

• Keep the pickle in the same airtight jar and shake the jar well.

• Use it after a week.


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